<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>631945</id>
  <title>pregnant fondue?</title>
  <published_at>Fri Jun 26 11:01:24 -0700 2009</published_at>
  <post_count>6</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>4808756</id>
        <content>Hello fellow chocolate obsessed friends!

i have been assigned to assemble a fondue pot for a baby shower. The problem is that most fondue recipes require liquor (rum, brandy, grand marnier). Should i just add the equal amounts of cream? 

any tips on incorporating some good flavors in this instance, instead of melted fudge?

assuming it does not burn off in a melting pot, is on tbl of it okay? I obviously have not been pregnant- oh well... 

by the way, i'm making a pound cake, orange peels and possibly almond maroons. </content>
        <published_at>Fri Jun 26 11:01:25 -0700 2009</published_at>
        <parent_id></parent_id>
        <user>
          <id>133265</id>
          <name>jeniyo</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>4808808</id>
      <content>I'm quite pregnant, and I would happily eat fondue whatever the recipe.  A small amount of alcohol, spread out among many people, would only pose a problem for the most cautious of pregnant women.  But I'm sure that cream would work as well. Sounds delicious!</content>
      <published_at>Fri Jun 26 11:16:49 -0700 2009</published_at>
      <parent_id>4808756</parent_id>
      <user>
        <id>92823</id>
        <name>milklady</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4808878</id>
      <content>yes, i agree.  provided it's not a surprise, you could just ask your friend her comfort level with a tiny smidge of cooked off alcohol.  you can get orange-y flavor by adding orange zest, but you won't get the same flavor/depth as if you added the liquor.  that being said, i'm not sure the alcohol is as essential to the flavor of chocolate fondue as it is for cheese.</content>
      <published_at>Fri Jun 26 11:34:12 -0700 2009</published_at>
      <parent_id>4808808</parent_id>
      <user>
        <id>15695</id>
        <name>rose water</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4808833</id>
      <content>Having never been PG either, no expert here, but your post title was so intriguing. Agree w/ milklady completely. If you're really worried, you could reduce the alcohol on the stove or by flamb&#233;eing it before you add to the chocolate.    adam</content>
      <published_at>Fri Jun 26 11:21:58 -0700 2009</published_at>
      <parent_id>4808756</parent_id>
      <user>
        <id>154787</id>
        <name>adamshoe</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>4808893</id>
      <content>Thanks guys. I think i'll try Adam's idea of flambeing the liquior at home. 
</content>
      <published_at>Fri Jun 26 11:36:14 -0700 2009</published_at>
      <parent_id>4808833</parent_id>
      <user>
        <id>133265</id>
        <name>jeniyo</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4808905</id>
      <content>Ask her.</content>
      <published_at>Fri Jun 26 11:40:10 -0700 2009</published_at>
      <parent_id>4808756</parent_id>
      <user>
        <id>131001</id>
        <name>c oliver</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>4809007</id>
      <content>i would prefer a dark choc fondue with no liquor to one with cream.  sounds delish.</content>
      <published_at>Fri Jun 26 12:10:07 -0700 2009</published_at>
      <parent_id>4808756</parent_id>
      <user>
        <id>22056</id>
        <name>ddelicious</name>
      </user>
    </post>
  </posts>
</topic>
